Meals and Courses

Couronne

prep Time 1½–2½ hours, depending on machine, plus shaping, proving and baking
Ingredients
  • 175 ml (6 fl oz) water
  • 200 ml (7 fl oz) natural yogurt
  • 1½ teaspoons salt
  • 500 g (1 lb) unbleached strong white bread flour, plus extra for sprinkling
  • 2 teaspoons caster sugar
  • 1¼ teaspoons fast-action dried yeast
Directions

Lift the bread pan out of the machine and fit the blade. Put the ingredients in the pan, following the order specified in the manual.

Fit the pan into the machine and close the lid. Set to the dough programme.

At the end of the programme turn the dough out on to a floured surface and shape into a round, then make a small hole in the centre with your fingertips. Enlarge the hole with your fist until it is about 12 cm (5 inches) across and the dough ring is about 20 cm (8 inches) across.

Transfer the bread to a greased baking sheet and make 3–4 cuts across the surface (if liked). Grease the base of a small basin and put it in the centre of the dough to keep the hole intact. Cover both dough and basin with lightly oiled clingfilm and leave in a warm place for about 30 minutes or until it is half as big again.

Remove the clingfilm and basin, sprinkle the dough with flour and bake in a preheated oven, 220°C (420°F), Gas Mark 7, for 20–25 minutes until it is well risen and browned and the bread sounds hollow when tapped with the fingertips. Cover with foil after 15 minutes if over-browning. Transfer to a wire rack to cool.

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